In this unit, students investigate the basic nutrients found in a variety of common foods. From their experiences, they are introduced to the following concepts, skills, and attitudes.

• Foods contain starches, sugars, fats, and/or proteins.
• Specific chemical and physical tests can be used to determine whether a food contains starches, sugars (in this unit, glucose), fats, or proteins.
• Iodine can be used to test for starches, Tes-Tape® for glucose, brown paper for fats, and Coomassie blue for proteins.
• Varying amounts of starches, sugars (in this unit, glucose), fats, and proteins are found in foods.
• Starches and sugars are carbohydrates.
• Glucose is one kind of sugar.
• Carbohydrates, fats, proteins, water, vitamins, and minerals are nutrients.
• Nutrients are essential to human health.

Skills

• Learning to perform four chemical and physical tests to identify the presence or absence of nutrients in foods.
• Predicting the nutrient content of foods.
• Conducting independent research on nutrients.
• Observing, recording, and organizing test results.
• Interpreting a range of test results to draw conclusions about the kinds and amounts of nutrients in foods.
• Developing laboratory techniques to avoid contamination of the test samples.
• Communicating results in writing and through discussion.
• Reflecting on experiences in writing and through discussion.
• Applying previously learned concepts and skills to solve a problem.

Attitudes

• Developing an interest in investigating the nutritional content of food.
• Recognizing the importance of repeating tests to validate results.
• Recognizing that nutritional information can be used to make informed decisions about the foods we eat.